California-Style Pork Salad | RICARDO

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• 1/2 teaspoon (2.5 ml) dry mustard
• 1/2 teaspoon (2.5 ml) paprika
• A pinch ground cumin
• 1 lb (454 g) pork skirt steak
• 2 tablespoons (30 ml) lemon juice
• 1 tablespoon (15 ml) Dijon mustard
• A touch garlic, finely chopped
• 1/2 cup (125 ml) canola oil
• 1 tablespoon (15 ml) chopped fresh tarragon
• Salt and freshly ground pepper
• 8 cups (2 litres) baby spinach
• 2 peaches, sliced
• 1/2 cup (125 ml) fresh raspberries
• 1/2 cup (125 ml) toasted pecans, chopped